Dinner for Combeferre

Back from the markets with all the very best to make something to cheer up Combeferre. Well, "cheer up" is rather a paltry term after what he has been through...but I do like to feed the body as well as the soul.

I think I shall make this up as I go along. There will be carmelized Moroccan orange marmelade and duck involved with some lashings of brandy, I can say that much. And I defy my critics who claim that when I carmelize anything, I tend to take the non-stick surface of my pans with it.

First to steam the duck and reduce the fat before I slow roast them...I don't really need to conserve the fat, as I've bought some to roast the potatoes in.

Dessert will be me...ooops, no, very inappropriate given my friend is grieving. Dessert will be Apricot-Almond Clafouti.